Lobel's Pork Ribs Smoked on the Kamado Joe

[@pim1234]

A few guys, a few beers and a good bbq...the best times !

[@TROYCOOKS]

Yeah buddy, good times for sure!!! I appreciate you watching!

[@edgargomez8662]

Beautyfull brush T-ROY COOKS......YOU ARE MY HERO !

[@SmokyRibsBBQ]

Good times with great friends and great BBQ! It don't get no better than that

[@TROYCOOKS]

Smoky Ribs We had such a good time Rus. Tom brought his Phantom copter over and got some footage, but he flew it into one of my palm trees and it landed in the pool!!! I'm hoping he can salvage the footage. Good times for sure brother and some mighty fine eating!!! Thanks!!

[@SmokyRibsBBQ]

Tom texted me right after he did that. Bummer, I hope it's ok too

[@steele829]

I love when a cook turns out good

[@TROYCOOKS]

steele829 Thanks, I do too!! And I love it when my guests are enjoying the fine foods that I cook. I appreciate you watching!

[@BrianDclark23]

I know what I'm smoking this weekend! My mouth is watering!! Great video!

[@TROYCOOKS]

Brian Clark Hey Brian, I never got that video from you? You should try some of the Berkshire pork from Lobel's. If you loved the Prime steaks, you will also love the pork. It doesn't get any better bro!!! Thanks for watching!

[@001SapoBBQ]

Very nice smoked ribs Troy!!!

[@TROYCOOKS]

Cookin with Surfin Sapo You keep missing out on some fun times Sapo. When your work slows down, you really need to come hang out one weekend!!! Thanks brother!

[@cooknonthebrink7965]

Looked like a blast all you all. I always enjoy your videos Troy.

[@TROYCOOKS]

Cook'n on the brink Thank you very much! It was a lot of fun to have Tom and James over for a long day of cooking. And the food was excellent!!!

[@HerbieGrillt]

Hi T-Roy my American Buddy Awesome looking Ribs MMMMMHHHHHH Schmatz !!! Good Job my Friend !!! Greetings from Vienna Herbie

[@TROYCOOKS]

Herbie Grillt Thank you very much Herbie! All of the food was excellent and everyone had a great time!

[@gkhanjriii91-04]

Yesss !

[@tomstestkitchen]

Troy that was an incredible experience, those were the best pork ribs I've ever tasted. Wish I could have stayed for James's beef ribs. It was an awesome day hanging out with you guys!

[@chefbourque]

Aieee! Good job Troy. You Da Man my friend. Save me a piece.

[@TROYCOOKS]

***** I can't thank you enough for spending the day with us Tom. Glad you enjoyed that Berkshire pork from Lobel's. I hope you can make it over when I smoke their Wagyu Brisket later this Summer!!! You would have loved James's beef ribs. They were super tender and very tasty. James is one hell of a cook!!! And we pulled the pork butt off at 9pm, let it rest an hour, then pulled it and sampled it. James shot a pork taco video for his channel at 10:30pm. Yes, it was a very long day, but a lot of fun and some fine BBQ. You are welcome over anytime my friend!!!

[@TROYCOOKS]

Chef Bourque Thanks Ted, come on over and I'll hook you up with some leftovers!!!

[@chefbourque]

Aieee! Oh Yeah Be'Be'!

[@TheWolfePit]

Those ribs turned out real fine Troy! I'm with you on not removing the membrane, I prefer ribs with the membrane!

[@TROYCOOKS]

***** Thanks Larry! Did you hear that membrane crackle when I cut into the ribs? Tom and James really enjoyed the ribs too. Lobel's really has some great rub and sauce. Have a wonderful week my friend!!!

[@Bobcefsr]

This video has me craving some ribs. They look awesime.

[@TROYCOOKS]

Thanks Robert, glad you enjoyed the video. I love cooking up some ribs!!! I appreciate you watching! Have a fabulous week!

[@Pasovineyard]

I have not tried mustard on ribs. What do you think about mustard rubbed on ribs?

[@dekowi988]

YUM! Those looks great- good job T-Roy

[@TROYCOOKS]

Dekowi84 Thank you Dekowi84, everyone loved the ribs. I appreciate you watching!!!

[@joshcamp6135]

T-roy that looked outstanding my friend I need to order some more lobels again it was mighty tasty the old man loved it for fathers day thanks so much for sharing

[@TROYCOOKS]

Josh Camp Hey Josh, glad you hear you and your Dad enjoyed the meat from Lobel's. If you haven't tried the Berkshire pork, you need to give that a try!! I appreciate you watching buddy!!!

[@eltonsbbq-pit]

Brother; You are a great ambassador of American BBQ... Man this looked just fantastic.. As said earlier, i'm comming brother! Kjetil

[@TROYCOOKS]

Elton's BBQ-pit Thanks Kjetil, you are welcome over anytime my friend!!

[@jorgelopez9620]

Verry nice brotha, i especially loved the look on ure guests faces eating those ribs, will do, checking there videos

[@TROYCOOKS]

Jorge Lopez Thanks Jorge, Tom and James were really impressed with the flavor and tenderness of the Berkshire pork. It was a great day eating some fantastic food with good friends!!! I appreciate you watching brother!

[@MrMegaFredZeppelin]

Hey Troy if it's Lobel's and your cooking it you know it's going to me excellent. I tried a couple of things from Lobel's :) Awesome to see James there :) Awesome to see Tom there too. Send the rain here to California. It is going to be 108' here tomorrow :( Those ribs are off the hook :) I'm jealous. An Extra "BIG" thumbs up. Right into my CULINARY playlist. Thanks Troy :) ROCK ON!!!!!!!

[@TROYCOOKS]

MrMegaFredZeppelin Hey Fred, I'm glad that Tom & James were able to spend the day hanging out with me and enjoying some fine Lobel's pork. As you saw in the video, a little rain won't stop me from cooking some fine BBQ!!! LOL I appreciate you watching my friend!! Rock On Fred!!!

[@AussieAngeS]

Those ribs are huge! I bet they'd taste amazing, they sure look awesome Troy.

[@TROYCOOKS]

FitAnge S Hey Angie!!! Hope all is well Down Under!! It was great having Tom & James over for a taste testing on these ribs, rub, and sauce. Lobel's got some high praises from the crowd on this cook!! I appreciate you watching hun!!!

[@KenAdams426]

I do have to ask...since i've been looking at the kamado joe for the longest time and settled on the lesser priced WSM. Wife said, i mean suggested the WSM since i'm just starting out. :) But why the switch and do you still use the WSM and which one do you prefer?

[@TROYCOOKS]

Hi Jason, it's usually best to listen to the wife. LOL I do still use my WSM a lot. If you are mostly smoking meat, I would go with the WSM over the Kamado. If you will be doing smoking, baking, and searing meat, then the Kamado would be the cooker to go with. You can sear on the WSM if you take the mid-section out, but it's hard to keep the WSM around 350F for baking temps. I actually think that the meat tastes better on the WSM, but that's just me. The Kamado does tend to cook more moist meat than the WSM, but I'm all about the flavor which leads me back to the WSM. I have the 22.5 inch WSM and the 24 inch Big Joe Kamado. Just starting out, I'd urge you to get the WSM. Plus, you're wife will be happier. LOL Thanks for the question Jason! Cheers bro, Troy

[@David-sx7on]

Great vids. You have inspired me to get me a Kamado myself.

[@unknownbogey1539]

Good to see you guys breaking some bread..I mean ribs together. Good thing you had 2 racks of ribs..Plenty to go around..Looked mighty good!!

[@TROYCOOKS]

unknown bogey I do love a good rack of ribs! Wish you lived closer so I could have shared these with ya buddy!

[@lumpyq6385]

Those Ribs looked great, very meaty and juicy. I just picked up some Pecan Chips, I never used them before so Ribs are up next for me. I love how the Kamado holds that low temp, I have been holding 250 for 4 hours using Lump and just adding 2 Hickory Chunks for Smoke. Amazing Cooker.

[@TROYCOOKS]

Lumpy Q Yep, I knew you were going to enjoy the Kamado Joe. You're really going to like how easy it is to clean and get the ashes out!!! Let me know how you like those Pecan chips on pork!! Pecan and beef are my favorite combo and I love grilling steaks over pecan wood. Yum!!!!

[@elrabbitsbbq]

Boom!! Those racks of ribs, had nearly prefect straight bone in them! they sure looked tasty and hell of a Click you got there with James and Tom!

[@TROYCOOKS]

elrabbitsbbq Thanks Manuel, you are welcome to swing by anytime brother!!! The ribs from Lobel's are top notch goodness. Only the best of the best from Lobel's. You should give them a try!!! Let me know when you want to come hang out and I'll try to get James and Tom to come over also. Both of them live pretty close to me.

[@gregmccutchan.]

Awesome looking ribs, Troy! Looks like you had a great day with great friends!

[@TROYCOOKS]

Greg McCutchan Thanks Greg, it was great to have James & Tom over for the day. We all had a blast hanging out, listening to some tunes, having some adult beverages, and smelling that great BBQ smoking away on the pit. Good times!!!

[@redtailhawkoz]

Ive been eating from a buddys Komodo for a few weeks...and I am purchasing one tomorrow.... Thanks for the video

[@TROYCOOKS]

Glad I could help inspire you Ozzie! Congrats on the new Kamado!!!

[@getoutandgrill]

Those ribs looked legit. Great job.

[@TROYCOOKS]

Mother's BBQ Thanks so much Chris. Tom & James were very impressed with the ribs. Good times bro!!!

[@michaellisanti2606]

That was a great video. Im actually thinking about hoing to buy a kamado this week and i def confirmed that I will purchase it after watching your video. Great job!

[@TROYCOOKS]

Michael Lisanti Thanks Michael, I'm sure you will love the versatility of the Kamado cookers. Hope you have a wonderful Summer!!!!

[@jonathanhavens633]

Troy thank you for your videos. I'm on vacation right now camping with the family and every year the uncles and cousins have a cook off. this year we're doing bbq and I ordered some lobels spare ribs. they look great man! I'm two hours in and I'm smoking them on my wsm thanks again for that video as well with helping me learn how to do low and slow on it. I hope I win today if I do I will have to give all the thanks to you! thanks again man!

[@TROYCOOKS]

+Jonathan Havens Hey Jonathan, sorry I'm late replying to your comment. I just got back from vacation and I'm just now able to catch up. I am confident that your ribs were the hit of the cook. That pork from Lobel's is some fine eating!!! Be safe!!!

[@jonathanhavens633]

+T-ROY COOKS, hey Troy I ended up winning! the ribs were amazing! I cooked them for three hours and sprayed them with apple juice then for two hours basted them with coca cola and parkay butter like you did. then the last hour put on my home made honey mustard sauce. they were so tender. they were the best ribs I ever had. thanks for the videos and thanks for helping me wi the family cook off. I hope you enjoyed your vacation. And yes I cooked responsibly hahaha.

[@TROYCOOKS]

+Jonathan Havens That's great to hear Jonathan!!! Glad you enjoyed the ribs and thanks for cooking responsibly! LOL

[@Thaneii]

That's a nice little party you got going on there. Wish I could have been there with all of you. Great job as always. Thanks to all of you.

[@TROYCOOKS]

Thaneii Yep, we all had a blast Phil. Wish you could have joined us buddy!!! I appreciate you watching!!!

[@frankward67]

That looks GOOD!!!! I love it how your buds show up on the day you're doing a tasty cook. Clever friends!!! :):)

[@TROYCOOKS]

***** Hey Frank, they may have had a hint that I was doing a major cook. LOL I'm glad that James & Tom were able to hang out with me all day. Neither of them had ever tasted Berkshire pork and they were both very impressed. I appreciate you watching buddy!!!

[@TheBarbecueShow]

Great ribs and good friends. Keep on cooking responsibly.

[@TROYCOOKS]

The Backyard BBQ Show - BBQFOOD4U It doesn't get any better than sharing great food with great friends. I appreciate you stopping by Jason!!!

[@derekmanning7933]

Nice!!! Looks great!!

[@TROYCOOKS]

+Derek Manning Hi Derek, the ribs were fantastic!!! Thanks for watching buddy!

[@dionnescreativeodyssey]

I am craving ribs right now! Thanks for the tips about the ribs. I see them in the store with no fat just meat. I'll steer clear of those and maybe head to the butcher when I'm ready to make some ribs. Great video!

[@tangojoe9694]

Bravo - awesome cook Troy. Very cool to be hanging out with other great YT stars!

[@TROYCOOKS]

Tango Joe We did have a blast hanging out all day and the food was terrific!! I am lucky that quite a few of us KZbinrs live close enough to do these cameo videos every once in a while. Hope you are having a wonderful Summer Joe!!! Cheers brother!

[@SmokedReb]

Thanks for sharing Troy, those ribs looked killer!

[@TROYCOOKS]

Smoked Reb BBQ The ribs were out of this world goodness!!! I appreciate you watching!

[@BenThomasBigt]

ANOTHER AWESOME JOB !!

[@TROYCOOKS]

Ben Thomas Thanks Ben, the ribs were excellent brother!

[@Booger500us]

Man....Troy...you know how to cook some meat lemme tell ya...Lobel's is good stuff and you really do it well my friend.

[@TROYCOOKS]

Booger500us Hey Boogz, I think you should get Tom to fly you out here to Austin so I can hook you up with some good times, good food, and maybe even some fellow KZbin cooks will visit? Whatcha waiting for??? LOL

[@lucicfanzy9852]

Hey T roy what time did you add the cola in the cook looks amazing!

[@mayadogful]

Délicieux Roy, simplement délicieux!!!! great cooking!!!

[@TROYCOOKS]

Bill Meeh Thank you very much Bill. I see you are a man of good taste!!! Much appreciated brother!!!

[@GrillWarrior]

T, this is rockin' and rollin'... Love you videos. You are my teacher brother.

[@TROYCOOKS]

Grill Warrior Thanks bro, I'm sure you could teach me a thing or two also. I love it when a group of KZbin cooks get together and luckily I have quite a few that are fairly close to me. Good times and good food!!!

[@Mr.Burton17]

Great video as always

[@TROYCOOKS]

jak burton4 Much appreciated Jak. Thanks!!

[@Mr.Burton17]

Hey buddy question how do get that awesome bark

[@TROYCOOKS]

jak burton4 Hi Jak, it takes practice and timing. I put on quite a few layers of flavor towards the end of the cook. The fruit juice used, usually apple juice, will help get a good bark because of the sugars in the juice.

[@jeterfanguy1]

Hi T-Roy, always love your videos. Question for you for your next video: Why do you use Worcestershire sauce as your binder instead of using yellow mustard? Is there a big flavor difference?

[@717JoeCool]

Awesome Ribs! Trying them out this weekend. Go Cowboys!

[@juice2606]

Man those ribs look good!

[@TROYCOOKS]

+Jay Jones Hey Jay, thanks man!!! They tasted mighty fine!!!

[@BigMeatSunday]

damn those looked epic ! great to see you guys all in the same place for once

[@TROYCOOKS]

BigMeat Sunday Hey John, we all had a great time hanging out all day. The ribs were outstanding bro!!! Tom and James had never tasted Berkshire pork and they were both very impressed with the flavor and tenderness of the ribs. The rub and BBQ sauce from Lobel's is excellent also!! If you are ever near Austin, you must stop by and let me cook up some fine eats for ya brother!!!

[@rugger104]

Looks Awesome Troy. I'm gonna pull the trigger on your special Lobel's offer before July 6th. It's the responsible thing to do!

[@TROYCOOKS]

rugger104 Hey Rugger, let me know what you think of the meats from Lobel's. I wouldn't be using their products if I didn't think they were the best of the best! Thanks for watching!!

[@rugger104]

Troy, I could tell you really like Lobel's because if you didn't, it would have come out while you were imbibing 🍻during a cook. 😊

[@TROYCOOKS]

rugger104 Cheers back to ya!! Thanks again!

[@jlawb]

Hey T-Roy those ribs look awesome! So do you typically add your extra layers of flavor towards the end of the cook? Thanks!

[@TROYCOOKS]

Yes, I start adding additional layers of flavor during the last 1.5 hrs or so of the cook.

[@SouthernCoastalCookingTM]

those ribs look great!! I am using their rub on some steaks tonight, hope the sugar does not burn I did not realize it was a sweet rub

[@TROYCOOKS]

Southern Coastal Cooking ™ You could reverse sear the steak and just sear it very briefly at the end. I bet it is great on steaks!!! Thanks Joe!!!

[@bradmann3075]

Ok so ive had a wsm for 12 yrs now and have been thinking about selling it and buying a Kamado. I have a performer by Weber as well. Which one do you prefer the kamado or the wsm? Im kind of torn and i cant have a wsm and a kamado. I figure between the performer and the weber smoky mountain I can do everything that a kamado can do right?? Love ur vids!!!!! Keep em coming

[@TROYCOOKS]

Hi Corey, for low & slow BBQ smoking, I prefer the WSM. As I've mentioned in some of my Thursday Chat videos, the Kamado cookers perform better at temps above 275F. If you try to keep the Kamado at 225F, the flavor of the smoke is more of a smoldering type flavor whereas the WSM gives you a nice smoke flavor. I appreciate the question and thanks for watching!

[@bradmann3075]

Thanks for your reply!! Im keeping my baby right where shes at.

[@Dcharle101]

Hello T-Roy! I have been following your channel for a while now and enjoy your style! I am a BBQ'er from Northern California and have a Primo XL Kamado Grill, we have cooked a lot of meat using out Kamado, Question is how often do you use your Kamado cooker? Do you prefer your WSM or Off-set stick burner (Yoder) over the Kamado? Thanks T-Roy, keep up the good work!

[@atkinsb142]

T-roy, do you have classic or big joe?

[@TROYCOOKS]

Brad Atkins Howdy Brad, I have the huge 24 inch Big Joe!!! I love having a lot of real estate to cook up some fine BBQ!!! LOL Thanks for watching brother!!!

[@cookingwithtomtom]

Thumbs up for sure! Those ribs looked OH so good!!

[@TROYCOOKS]

cookingwithtomtom Much appreciated Tom, I love a good rack of pork ribs!

[@F.A.A.F.0]

Man, I wish I lived close to you. I'd be poppin by all the time for some good eating. Keep it up man love the videos.

[@TROYCOOKS]

Hey C, I do drive my neighbors nuts when I'm cooking out back. LOL I appreciate the comment and thanks for watching!

[@LumberjackPa]

I love me some ribs and jeez oh man them there ribs looked dyno-mite. Thanks for sharing.

[@TROYCOOKS]

LumberjackPa Thanks bro, they were amazing!!! Tom and James could not believe the flavor and tenderness of the Lobel's Berkshire pork. Yummy!!!!

[@GrillWarrior]

One of these days, I will show up at your door to get me some um um good BBQ.

[@TROYCOOKS]

Grill Warrior Hey David, you are welcome anytime my friend!!! I'll hook you up with some mighty fine BBQ.

[@doublejbbq42]

looks like a fun party, next time I am in Austin, will have to stop in, ribs look awesome

[@TROYCOOKS]

doublejbbq Come on over guys!!! I'm always cooking up something good on one of my pits. Thanks for watching!

[@marklaferney8648]

Looking good Troy. Thanks

[@TROYCOOKS]

Mark LaFerney Glad you enjoyed the video Mark. Thank you for taking the time to stop by and watch!!! Have a great weekend buddy!

[@j.j.gonzalez9586]

Amazing looking ribs bro! Very nice

[@TROYCOOKS]

Food Adventures with JJ Gonzalez I appreciate you watching JJ. The ribs from Lobel's are amazing!! Their rub and bbq sauce are top notch too. I can't get over how wonderful everything from Lobel's tastes!!! Good stuff for sure bro!

[@bleepbleepohio]

Do kamados produce a nice smoke flavor? I've been reading in forums to try and decide if a kamado would replace my WSM or just make me depressed, hehe. It seems like the choked down low combustion heat would not lead to much smoke.

[@TROYCOOKS]

Great question! I prefer the flavor of the meat cooked on my WSM. The Kamado is a great "all around" cooker, but I find that when I cook low & slow, it tends to over smoke the meat making it bitter. The meat is super moist though! If you want just one cooker, then go with the Kamado, but don't use very much lump charcoal in it for low temp cooks and use wood sparingly, like 2 chunks of wood will work fine. The Kamado does better when cooking at 300F or higher temps. If your main cooks are for BBQ, then stick with the WSM and get a cheaper grill for searing steaks and cooking at higher temps. That's my 2 cents! Cheers, Troy

[@bigdaddy9376]

Perfect

[@TROYCOOKS]

+Jesse Orozco Thanks Jesse, I appreciate you watching!!

[@00dahc]

Open video and BAM! Smiley beard man in my face.

[@TROYCOOKS]

Ha!!! Thanks Chad, I appreciate you watching buddy!

[@00dahc]

Yeah. Keep it up.

[@craigstowing]

Fine job bro...You should try peach cider on those ribs...Man it works so good.. Tks for the cook bro..

[@TROYCOOKS]

craigstowing Thanks for the tip Craig. I have never heard of Peach cider. Guess we don't have it down in Texas? I'll be on the lookout for it and give it a try. I appreciate you stopping by for a visit. Have a great weekend bro!!!

[@joshuareyna6784]

Some fine lookin ribs right there

[@TROYCOOKS]

Joshua Reyna Thank you very much Joshua. The ribs were divine!!!

[@chickendawg88]

It would be awesome to see you do some beef ribs.

[@TROYCOOKS]

Scott Byer Hey Scott, beef ribs are on my To-Do list!! Thanks for watching!

[@chickendawg88]

Thank you! I saw one good video for them on BBQ Web's channel, but I'd love to see you do them on the WSM and talk about what type of wood you use, temperatures you cook at, where you got the meat and how to ask for it.

[@TROYCOOKS]

Scott Byer Ah, glad you mentioned WSM Scott. I do need to fire up the WSM. She's feeling a bit neglected lately! LOL Thanks again for the suggestion!

[@gamebred5x]

I'm jealous, I wanna taste em 👌👌👌

[@TROYCOOKS]

I don't blame you Brandon. They were some fantastic ribs brother!!! Thanks for watching!

[@gamebred5x]

I got my kettle a couple days ago and sold my old cheap smoker that was fussy. would love some vids of smoking on your WSM and kettle if you have one

[@TROYCOOKS]

I do have a Weber kettle, but it's the little bitty 14 inch version which I find hard to cook on because the coals are so close to the grate. Therefore, I rarely use it. I do need to get a 22.5 inch Kettle one of these days. I have plenty of videos smoking stuff on my 22.5 inch WSM.

[@OldManCookin]

Man those are some Crazy Good looking ribs Troy!! Super Job!! :)

[@TROYCOOKS]

OldManCooking Hey Tom, thank you very much! It doesn't get any better than Berkshire pork from Lobel's. I appreciate you stopping by for a spell.

[@mrtime49]

Great Video. I am looking to buy a Kamado Joe so doing research

[@TROYCOOKS]

+Stephen Block Thanks Stephen, the Kamado Joe is a great all-around cooker. I am still amazed at how well it holds heat. Thanks for watching!!!

[@ghostrider729]

Damn, i believe i could take that tib n pull all the neat off in 1 bite! !! Im cooking today n im using you're method

[@JohnnyC10071959]

Great video

[@TROYCOOKS]

Hey John, thanks for the kind word brother!!! Have a great Summer of cooking!

[@pc-gt714]

oh man you are destroying me.. another great stuff.. nice.. very nice.

[@TROYCOOKS]

+PC-GT I do love to cook ribs!! Glad you enjoyed the video and I appreciate you stopping by to check it out. Have a great weekend!!!

[@pc-gt714]

T-ROY COOKS My pleasure, have a great weekend too my friend!

[@BadBeastBarbecue]

Great looking ribs Troy, most of the time I remove the membrane...personal preference, but a guess the membrane is good if you can cook it crispy like the ones you just showed, sort of like having a little cracklin' with the rib....LOL and I do love cracklin'.....good cook my friend.

[@TROYCOOKS]

Bad Beast Barbecue Hey Daryl, what part of Louisiana are you from? I'm from Port Allen!!! Yes indeed, glad you could hear how the membrane cracked when cutting it. If cooked correctly, the membrane is like paper and you can't really even tell that it is there when eating. I truly appreciate you stopping by and checking out my video. Hope you have a wonderful weekend!!! Geaux LSU and Geaux Saints!!!!

[@BadBeastBarbecue]

Troy, we are from Baton Rouge, born and raised. Graduated from Broadmoor High school in 1982, even attended LSU for 2 years before going into the service. Small World! Bleed Purple, Live Gold......Who Dat!

[@TROYCOOKS]

Bad Beast Barbecue Wow, small world indeed!!! I graduated PA High in '85. Hell man, we probably roughed each other up in football?? LOL

[@bobbulliard1327]

T - My baby back ribs always seem to come out slightly dry. i cook indirect at 250 for about 2.5 hours, then wrap in foil for another 2. remove and caramelize w sauce. total time about 5.5hrs. any suggestions to getting them juicy?

[@TROYCOOKS]

Hey Bob, wrapping them as you do should prevent them from drying out? Are you adding some apple juice or cola inside of the tin foil? It could also be the pork you are using. Perhaps try getting your ribs from another grocery store and see if there is a difference. If all else fails, you may try cooking at 225F or 275F to see if that makes a difference on your smoker. I have had some ribs that come out dry and some juicy. I think it really depends on the pig. As a last resort, you can inject, but that will take some time to do with ribs. Sorry that there is no straight forward answer to your question.

[@bobbulliard1327]

T - you've helped me more than you know. I always suspected the meat I'm getting could be the cause. thanks a bunch! and thanks so much for your always very quick reply. you're the best! Bob

[@bobbulliard1327]

i cooked at 250. I did 90 minutes uncovered, 60 covered, 60 uncovered(sprayed w apple juice a lot which i didn't do before), then carmelized w sauce. they were very juicy and came out great!! thanks a bunch!! You're the best. I believe the primary reoson they were dry was i was cooking too long, the temp might have got a little higher (280 or so), then i sd have allowed it and i didn't spritz w apple juice at all. Also, wrapping helps a bunch. Now I think I have the hang of it! thanks a bunch! Bob

[@TROYCOOKS]

I'm glad I could help you Bob. Sounds like you do have the hang of it now. Try adding some butter and brown sugar or honey inside your wrap for even more flavor!!!!

[@moocowdad]

Good video Troy! expected all of you to do belly flops in that new pool tho lol, take care pal.

[@TROYCOOKS]

Moo Cow Thanks buddy, I did do a belly flop!! The sad part is that Tom brought over his Phantom quad-copter and got some great footage, but he crashed it into my palms and it landed in the pool. I'm hoping he can salvage that footage and the fly-bys that he got of me in the pool. James got some footage too and may have the pool footage on his channel??

[@michaelvazquez2234]

How cost for fuel to do ribs and then how much to do a butt? Wondering how expensive to operate.

[@keyplayr61greenhousehydrop14]

Good stuff, Brother!

[@TROYCOOKS]

Keyplayr61 Greenhouse Hydroponics And Gardens Thank you very much! It sure was some fine eating!!!

[@charlesfkessler]

VIVA LA H.E.B!!!!!!

[@SuperFourwinns]

Sure looks good from here.

[@TROYCOOKS]

Grant Jones Thanks Grant, the ribs were the hit of the party bro!!! I appreciate you watching!

[@linushyper300]

Are you two even talking about the same video?

[@vanessaharris899]

Good looking ribs .

[@TROYCOOKS]

Vanessa Harris Thank you Vanessa, everyone loved these ribs, the rub, and the sauce from Lobel's. I appreciate you watching!

[@MrBucidart]

T-Roy, this is a mini all star cooking video here, nice! I follow all 3, you, Tom and James. The ribs looked great.. But now can I ask a favor from you? It is apparent that you have mastered the heat control of the Kamado Joe, will you please show a updated video on that fact... From start to finish .... please..... ;)

[@TROYCOOKS]

Joe Bucci Thanks Joe, it was a pleasure to have Tom & James over for the day. We all had a great time hanging out and cooking. That is a wonderful idea for a video. I will put that on my To-Do list. Thanks for the suggestion!!!

[@juice2606]

Can you send a few up this way to NJ? Lol

[@TROYCOOKS]

+Jay Jones Ha!!! This video was made this past Summer. There aren't any ribs left in my fridge or freezer. Sorry Jay! LOL

[@rogue109]

20 dollars a pound for pork ribs? They sure better be fantastic and cook themselves!

[@scottthomas8376]

Looks great brother...perfect bite. Ribs are my specialty and the thing I'm most proud of. I will say tho the fact you left that membrane on there kills me lol. I know it's no big deal cause hell it's just some back yard fun right? Just the way I've trained myself I guess lol. Love your content my man. Keep it up

[@louisalvarez9907]

Go Cowboys!!

[@CGBS4744]

Mighty fine looking ribs, Brother. Where's the brews? GB

[@TROYCOOKS]

Green Bastard Thanks GB, the brews were off camera, but they were being had! LOL I appreciate you watching!

[@TheAirheaded1]

As always Troy....those Ribs looked finger looking good! It might be my imagination though, are does James seem a bit on the edge....he always makes me a bit nervous with his demeanor....tell him to cheer up a bit like you and Tom! Cheers buddy - Shane

[@TROYCOOKS]

***** Hey Shane, thanks for watching buddy! Glad you enjoyed the video. James is a soft spoken laid back kinda guy. He is serious about his food though since he is a competition BBQ cook. I like to impress him with my cooking and it doesn't get any better than cooking meats from Lobel's.

[@chrisfierros6955]

what happened to your WSM???

[@TROYCOOKS]

Chris Fierros Hey Chris, my WSM has been hanging out poolside while I get used to cooking on my Kamado Joe. I think it's about time to fire up the WSM. I think she's feeling neglected!! Thanks for the question and I appreciate your support buddy!!!

[@chrisfierros6955]

right on buddy!

[@SLR326]

Does lobel's sponsor you're channel. Sorry if it's a dumb question, I just had to throw it out there. Because there products sure aren't cheap for just the average backyard bbq'er.

[@TROYCOOKS]

SLR326 Lobel's does not fully sponsor my channel, but I help them out and they help me out. They provide products for me to use in my videos. I must say, you do get what you pay for when you buy products from Lobel's. My friend Tom, who is in this video, had never tasted Berkshire pork and he raved on and on about how great these ribs were. And my other friend James is a competition bbq cook and was equally impressed with the flavor and tenderness of the Berkshire pork. I hope you give some of the products from Lobel's a try and see for yourself. I would not be using their products on my videos if I did not personally like their products. And yes, I have actually purchased a lot of meat from Lobel's on my own for parties with friends and family. I appreciate you watching and thanks for the question.

[@d307p]

I want the be T-Roy's neighbor

[@TROYCOOKS]

Ha!!! I get that a lot. Take a number!! LOL Thanks for watching!

[@dkay3646]

is ur name hank hill

[@valcomm5]

Those are some fat, thick ribs for sure.

[@TROYCOOKS]

Smokes A Rollin The ribs were perfect Russ. Lobel's hooked me up with some excellent Berkshire pork. Their rub and sauce were excellent also!!! Thanks for checking out the video brother!

[@fireblaster9961]

Did he say 5hrs cooking, I would have wasted away by then

[@markscott459]

I liked your sire until I realized you were a shell for Labels of NEW YORK i should have known better

[@TROYCOOKS]

Mark Scott I like to cook with the best meat available and Lobel's has the finest meats that I've ever cooked with. If you try some meat from Lobel's of New York, you will understand why I use their meats. Thanks for watching Mark!!!

[@pacmandagreat07]

Im more than an heb fan brother im a 8 yr vet lol love ur vids boss thinking of making a channel t join all u guys

[@TROYCOOKS]

Christopher Fisher Hey Chris, thanks so much for your service bro!!!! Yeah man, HEB is where I do all my shopping. Love that place! That would be cool if you get a cooking channel going. We are a great community here on KZbin and on Facebook! Feel free to holler if you have any questions about making videos! Cheers Chris!!!

[@pacmandagreat07]

Thanks brotha and will do

[@michaelphan3762]

smells summin kinda fynnne!!!

[@i2aspire]

Bet its apple juice

[@TROYCOOKS]

i2aspire It is a mixture of fruit juices, but apple is not in the mix. Thanks for guessing and I appreciate you watching!

[@i2aspire]

T-ROY COOKS just started watching, I liked the beef jerky video you did I'm gonna try it sometime soon.

[@TROYCOOKS]

i2aspire Well, thanks again! That beef jerky video is a basic recipe, but it is very good. I kept the recipe kinda simple so you could try it with a small batch, then tweak the recipe and add other ingredients if you so desire. Just have fun with it!! You can't beat homemade jerky!!!

[@greggibson2695]

I would like to be your neighbor! Please forward me your address!

[@TROYCOOKS]

Greg G Ha!!! I hear ya Greg and thanks buddy. You would be on a very long waiting list. LOL

[@BBQForBeginnersUK]

I turned off after you said you didn’t remove membrane.